Quality characteristics of marketed eggs in Basse Kabylie (Algeria)

Quality characteristics of marketed eggs in Basse Kabylie (Algeria)

Moula N.

_{, Philippe F.X.}

_{, Ait Kaki A.}

_{, Antoine-Moussiaux N.}

_{, Farnir F.}

_{and Leroy P.}

1_{Departement of Animal production, FMV, ULg.}

2_{Departement of Biochemistry and microbiology, Faculty of natural sciences, University of Mentouri, Constantine, Algeria.}

Correspondance : pascal.leroy@ulg.ac.be

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Material and methods

Localisation

Hen’s eggs have been traditionally considered as an important source of nutrients for humans. Indeed, the egg belongs to the limited category of complete protein foods, containing the nine amino acids that human cannot synthesize. Thus, it has been chosen by World Health Organization (W.H.O.) as the reference protein source for the child. The low cost of eggs makes them a widely available source of proteins and lipids. In addition they are generally not subject to cultural or religious prohibition. Variability in the quality of eggs available to consumers have been reported by many investigators. However, little is known about the quality of eggs offered to consumers in Algeria.

In spring and summer 2012, eggs were bought in 30 different stores divided into 3 categories:

- 10 supermarkets (1146 eggs), - 10 local markets (1048 eggs), - 10 food shops (1136 eggs).

Objective

Introduction

The aim of this study is to investigate the quality of eggs according to the marketing channel in the department of Bejaia in Basse Kabylie, Algeria.

Conclusion

2nd Scientific Meeting of the Faculty of Veterinary Medicine, ULg, Belgium

•Eggs quality varies significantly according to the retailing channel in Basse Kabylie. Higher quality is observed in supermarket.

•The lower quality of eggs bought in local markets is associated with lower price.

•For most of the parameters, eggs from food shops present intermediate values.

•More detailed studies during the whole year are needed to determine the potential effect of the season on quality of eggs.

Retailing Channels

Sign. Food shops Local markets Supermarkets

Weight classes (%) Extra-Large 1.23 1.53 9.42 *** Large 24.30 13.45 30.72 *** Medium 73.24 73.00 59.86 *** Small 1.23 12.02 - *** Damaged eggs (%) 7.31 8.97 5.67 *

Table 2- Least Squares Means and standard errors of quality

measurements and price of eggs from three retailing channels

Retailing Channels

Food shops Local markets Supermarkets

Egg weight (g) 61.22 0.13x _{58.94 0.14}y _{62.83 0.13}z

Y/A ratio 47.31 0.11a _{47.53 0.11}a _{47.98 0.11}b

Haugh unit 77.56 0.44x _{74.26 0.46}y _{79.92 0.44}z

Yolk color 11.19 0.05 11.07 0.05 11.23 0.05

Shell thickness (.01mm) 36.84 0.12 37.11 0.12 37.46 0.12 Price/kg egg (DA) 129.23 2.53x _{123.75 2.53}y _{133.02 2.53}x

Table 1- Distribution of weight classes and damage frequency

of eggs obtained from three retailing channels

a,b,c_{: Values with different superscripts are significantly different (p<0.05)} x, y, z_{: Values with different superscripts are significantly different (p<0.001)}